Last week, I bought a pack of fat blueberries from Cold Storage. They were sweets and really huge – damn expensive though. I decided to make them a nice blueberry lavender entremet cake.
Blueberry and lavender are just the sweetest combination that you can ever get.
Moving on.. Lavender could be a quite tricky ingredients. I had some bad experience with lavender before. If you put too much of it, the flavor can be overpowering and too perfume-y.
So I normally use just a few pieces of the dried flowers if i want to achieve a subtle lavender scent. Do take note, the longer you keep you lavender cake in the fridge, the smell can get even stronger (at least that is based on my experience).
This cakes has 4 layers:
- Blueberry Jam
- Blueberry Mousse
- Lavender Mousse
- Vanilla cake
Yield: 6 – 8 Dome cakes (diameter 7.5 cm) – I used silicon mold
Things you need:
For Blueberry Jam
- 250 gr Blueberry
- 1/4 cup Sugar ( you can add the sugar if you find it too sour)
- 1 tbsp lemon juice
- 1 1/2 tsp corn flour mix with 1 tsp of water
- 1 gelatine sheet
For Blueberry Mousse
- 2 Egg whites
- 120 gr Sugar
- 27 ml water
- 2 Tbs of whipped cream
- 100 gr Whipped Cream
- 2 sheets of gelatin
For Lavender Mousse
- 2 Egg yolks
- 40 gr Sugar
- 160 ml Milk
- 1 Tsp Vanilla bean
- 12 gr Plain Flour
- a few buds of Dried Lavender (adjust as you like – be careful not to use too much)
- 100 gr whipped cream
For Vanilla cakes
Refer to this recipe. For the vanilla cakes, I replaced the orange juice with milk and substituted the orange zest with 2 tsp of vanilla essence. I baked it using 25 cm x 25 cm baking pan.
Things you need to do:
Make the vanilla cakes
Follow the recipe above for the vanilla cakes. Once done, leave it on the cooling rack to cool down. You can cut the cake using 7.5 cm ring mold, cut into at least 6 – 8 small cakes. Set aside.
Make the blueberry jam
Soak the gelatine sheets into cold water to soften. Put all ingredients (except for the corn flour) into the sauce pan over a medium heat. Let the blueberry pops and simmers for about 8 – 10 minutes.
Pour in the corn flour into the blueberry sauce and let it thicken as it cooks – keep stirring. Once it reach a very thick consistency, take it out from the heat. Set aside 150 gr of the blueberry jam in a small bowl. While for the rest, mix it with the gelatine (drained it well before mixing it into the hot jam), stir well and let it cools down to room temperature.
Get the 150 gr blueberry jam (the one without the gelatine inside), put it into a food processor and process it until it becomes very fine and has no more lumps.
The fine blueberry jam will be used to make the blueberry mousse.
Pour the remaining of blueberry jam into 6 – 8 dome shaped molds (7.5 cm diameter). Put it in the freezer for at least about 18 -20 mins to set.
Make the blueberry mousse
Soak the gelatine sheets into a cold water to soften. Make Italian meringue. Put the water into a heavy sauce pan and add the sugar. Bring to boil over medium heat, stirring with a skimmer.
Skim off any scum and brush down any crystals forming on the sides of the pan using a brush dipped in a cold water. Increase the heat and put a sugar thermometer in the pan. When the water reaches 110C, start to beat the egg whites in a clean bowl, using electric whisk.
Remove the sugar from the heat when it reaches 121C. When the egg whites form stiff peak slowing pour the sugar syrup in a thin steady stream whisking constantly as you do. Continue beating in low speed for about 15 mins until the mixture has cooled down – cool to touch. Now it is ready to use.
Take 80 gram of the italian meringue and mixed with 150 gram of the blueberry jam (the one without the gelatine) using balloon whisk. In another bowl whipped the cream to soft peaks. Using rubber spatula, gently fold the cream into the blueberry mixture.
Heat the whipped cream for a few second in the microwave – until almost boiling. Drain the gelatine and add it into the whipped cream. Pour the gelatine mixture into the mousse and fold it with the spatula until it is evenly combined.
Take the molds from freezer, divide and pour the blueberry mousse evenly over the blueberry jam. Put it back into the freezer for another 30 mins.
Make the lavender mousse
Whisk egg yolks and 1/3 sugar together in a bowl to light ribbon consistency. Whisk in the flour thoroughly.In a saucepan heat the milk with the rest of the sugar and lavender buds.
As soon as it comes to the boil, remove from the heat, and pour the milk onto the egg yolk mixture – stirring as you go. Mix well and then return the mixture to the pan. Bring to the boil over medium heat, stirring continuously with whisk.
Let bubble for 2 minutes then strain it into a bowl. Dust the cream with a veil of icing sugar to prevent skin forming as it cools.
In another bowl whipped the cream to soft peaks. Gently fold the whipped cream into the cooled lavender cream.
Putting it all together
Take the molds from the freezer, divide and pour the lavender mousse evenly over the blueberry mousse layer. Put the vanilla cakes over the lavender mousse then put the mold back to fridge to set overnight.
Once it is set, take it out from the mold. Serve it with some blueberry sauce.
Source & Credits: bicilthebaker.wordpress.com